Description
A vibrant taco recipe featuring juicy seasoned shrimp topped with a crisp lime cabbage slaw. These tacos are fresh, flavorful, and perfect for a quick weeknight dinner or a fun taco night with friends and family.
Ingredients
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lime juice
3 cups shredded green cabbage
1 cup shredded purple cabbage
1/2 cup shredded carrots
1/4 cup chopped fresh cilantro
1/4 cup mayonnaise
2 tablespoons fresh lime juice
1 teaspoon honey
1/4 teaspoon salt
8 small corn or flour tortillas
1 avocado, sliced
1/2 cup diced tomatoes
1/4 cup crumbled queso fresco or shredded mild cheese
Lime wedges for serving
Instructions
In a bowl, combine shredded green cabbage, purple cabbage, carrots, and chopped cilantro. In another bowl whisk mayonnaise, lime juice, honey, and salt. Toss with the cabbage mixture and refrigerate for 20 minutes.
Pat shrimp dry and place in a bowl. Add olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, black pepper, and lime juice. Toss to coat evenly.
Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and opaque. Remove from heat.
Warm tortillas in a skillet for about 30 seconds per side or in the oven at 350°F (175°C) for 5 minutes.
Assemble tacos by placing shrimp in each tortilla. Top with lime slaw, avocado slices, diced tomatoes, and cheese. Serve with lime wedges.
Notes
Do not overcook shrimp or they will become rubbery.
Let the slaw rest in the refrigerator to enhance flavor and texture.
Fresh lime juice provides the best flavor for this recipe.
You can add sliced radishes, jalapeños, or extra cilantro for additional toppings.
- Prep Time: 20 minutes
- Cook Time: 6 minutes